Ingredients for 4 servings:
350gr rice
2 lake fishes
1/2 glass oil
1/2 clove garlic
celery
carrot
1 onion
few parsley
1 glass white wine
salt

Preparation:
Brow oil with carrot, celery, parsley and garlic all well minced.
Wash and dress fish, separate fillets.

Add fish fillets to fried herbs, pour wine and cook for some minutes using high heat. Stir often to avoid fish sticks
In the meanwhile boil water with fishbone and fishheads, one carrot, one stalk celery and one onion.

Cook for 20 minutes, sieve in another pan and keep warm.

In a medium-pan cook rice adding fish broth slowly.
Pour rice in a serving bowl and arrange fish fillets.